Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

Abstract

Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21–51), while the other starchy foods failed to show significant difference with rice (GI 83–109). The hydrolysis indexes of LS and AB were 37.7%–61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.

Investigating the Impact of Extruded Dehulled Adlay with Specific In Vitro Digestion Properties on Blood Lipids in Subjects with Mild to Moderate Dyslipidemia

“…Previous studies show that the rate of carbohydrate digestion of starchy foods can be modified by the source, processing, and culinary preparation [ 16 ]. Compared to the reference sample, the EDA powder, after extrusion and milling, had a lower in vitro digestibility.…”

Comparison of the effects of raw and cooked adzuki bean on glucose/lipid metabolism and liver function in diabetic mice

“…Adzuki bean polysaccharides possessed significant hypoglycemic activity and mitigated damage to pancreas tissues in STZ‐induced diabetic mice (Wu et al., 2019). Adzuki bean can maintain low glycemic index even after extended presoaking and prolonged cooking (Zhu et al., 2019). A controlled trial has also shown that extruded adzuki bean food can significantly inhibit inflammation in patients with T2DM (Liu et al., 2018).…”

Coix Seed May Affect Human Immune Function

“…Two studies reported the glycemic index of cooked coix seed as 55.3 16 and 91 to 100, 17 which showed that its digestibility depends on the cooking method. 16,17 As described above, a comprehensive review of human studies indicates that coix seed may enhance the spontaneous regression of viral skin infections and may also reduce pruritus. Additionally, both effects could be exerted via alteration of the immune system.…”